Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 2 Servings
- Ingredients
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- 2 frozen veggie burgers
- 1teaspoon olive oil
- ½teaspoon Italian seasoning
- ¼teaspoon garlic powder
- ¼teaspoon salt
- ¾cup dry couscous
- ½cup halved cherry tomatoes
- ½cup sliced cucumber
- ½cup sliced roasted red peppers
- ¼cup crumbled feta
- ¼cup Kalamata olives
- ¼cup hummus, any flavor
- Lemon wedges, for serving
- Directions
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Prepare veggie burgers according to package instructions.
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While the veggie burgers are baking, bring ¾ cup plus 2 Tbsp. water, olive oil, Italian seasoning, garlic powder, and salt to a boil in a small pot. Stir in couscous, cover, and turn off heat. Let sit for 5 minutes to steam, then remove lid and fluff with a fork.
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Divide couscous between two bowls. Arrange each bowl with half the cherry tomatoes, cucumber, roasted red peppers, feta, olives and hummus. Cut veggie burger into slices and arrange over the top. Serve with a lemon wedge.
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